This simple yet breathtakingly delicious duck dish has hundreds of year's history. The marinade has only two ingredients, one is salt, and the other is Sichuan peppercorn.
This simple yet breathtakingly delicious duck dish has hundreds of year's history. The marinade has only two ingredients, one is salt, and the other is Sichuan peppercorn.—Wei Lei
pieces fresh whole duck legs (leg and thigh attached) with skin on For easy chopping, you can use duck breasts instead with skin on as well.
whole spring onions, only the white parts
slices of fresh ginger
liters water (water need to cover the duck in a pot)
- Prepare duck 1 day before you want to serve it. Wash the duck legs and dry them with kitchen paper.
- Heat sea salt and Sichuan Peppercorn in a sauce pan on a low heat stirring while cooking until sea salt getting brown and you can smell the aromatic of peppercorn. Remove pan from heat.
- Rub the cooked marinade thoroughly into every part of the legs while it still hot. Put the legs into a container with lid on into refrigerator for at least 12 hours .
- After 12-hour marinating, rinse the legs under cold tap water to wash off all the salt and peppercorns.
- Place the legs into a small cooking pot add all braising ingredients and water. Make sure the duck legs are entirely submersed in the liquid. Never ever put lid on please!
- Bring the water to a full boil, then lower the heat to a bare simmer. Poach the legs for 20-30 minutes, skim floating foam and then remove the pot from the heat.
- Let the legs cool in the braising liquid. Remove the cooled legs to a clean container and refrigerate until chilled.
- Chop the chilled legs into 1-1 ½ cm-wide slices and serve cold with plum sauce